Incorporating Spaghetti Squash in your Diet
Spaghetti squash is great when you are going gluten free, sticking to a healthy or paleo diet or just trying to watch the carbs. Try spaghetti squash for a nutritious supplement. Make this squash a new staple. This squash can be tasty, hearty, and easy to prepare. When fully cooked it acts like pasta substitute. It is considered a winter squash but is usually available year round. It gets it’s name from the yellow flesh that can be fluffed into stringy, pasta-like threads. It has a very mild flavor and, unlike other winter squash, does not have much sweetness. So you can use it in both savory and sweet dishes. Spaghetti squash is a good source of vitamin C, vitamin B6, and manganese. It is a fair source of niacin, pantothenic acid, and potassium.
Preparing the spaghetti squash:
Slice squash in half lengthwise, then scoop out the seeds and the stringy pulp. Place both halves face up in a baking dish with a half-inch of water. Season the center of each half covering it with a teaspoon of olive of and salt and fresh ground pepper. Bake at 400 degrees for at least 45 minutes. Once you take your squash out of the oven, let it cool for a few minutes. Then, use a fork to remove the flesh. It will come out in strands hence its name spaghetti squash.
How to store it:
The vegetable has a shelf life of up to three months if stored in a cool, dry place. If you store it in the fridge, use it within a couple of weeks
Spaghetti squash goes great when substituting the squash for noodles in lasagna, using it for a vegetarian taco filling, stuffing the squash, creating a stir fry or just using it in a salad. The ideas are endless.
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